Archive for December, 2011

Braaied Fillet with mushroom sauce: What-a-treat

Posted in Braai Recipes, Food on December 21, 2011 by ribshackred

It has been  long year so light up a fire, throw a fillet on the coals and treat yourself to a fantastic meal…You deserve it…

Here’s a great braai recipe.
Ingredients

1 beef fillet, about 2kg
1/2 cup red wine
1/4 cup oil
1/4 cup onion, minced
1 Tbls.mixed herbes

For the mushroom sauce

2 Tbls. butter (or margarine)
2 Tbls. onion, minced
2 cloves garlic, minced
250g fresh mushrooms,cleaned and sliced
1 tsp. meat glaze (bovril),or 1 tsp. broth seasoning mix
1 reserved marinade for fillet
1 red wine (or beef broth) if needed

Preparation

Buy a prime grade fillet, if possible, and trim it well. Fold and tie the tail to the meat to form a roast of uniform thickness (or have the butcher do it for you).

Place the meat in a plastic bag. Mix the wine, oil, onion, and herbs, blending well.Pour over the meat, close the bag tightly, and turn it to coat the meat with the marinade.

Place the bag in a dish and marinate the meat for 2 hours at room temperature or overnight in the refrigerator.

Drain the meat, reserving the marinade.

Grill the meat 10cm above hot coals, turning to brown on all sides.

This takes about 10 minutes of undivided attention so you can put out any flash fires.

Move the meat to the edge of the grill or cover the grill and cook for 15 to 20 minutes longer for rare, 20 to 25 minutes for medium rare.

Slice and serve with the mushroom sauce.

For the mushroom sauce:

In a medium skillet, melt the butter and add the onion and garlic, cooking until the onion is tender but not browned.

Add the mushrooms and cook, stirring gently now and then, until well saturated with the butter and most of the juices cooked from the mushrooms have evaporated.

Stir in the meat glaze. Add the reserved marinade and, if needed, a few tablespoons of wine or broth to make a light sauce.

Serve with the grilled fillet.

Source: barbecue-party.com

Lamb competition winners

Posted in Braai, Competitions, South Africa, Wine and dine on December 14, 2011 by ribshackred

Congratulations to Sass Jacobs, Deleina Tango and Johan Fourie.
They have each won a whole lamb. Ideal for the holiday braais.
Thanks to everyone who entered and for your amazing response to this competition.
We will run similar exciting competitions for our Facebook fans in the New Year.

Beer can chicken – Webber recipe

Posted in Braai Recipes, Food on December 12, 2011 by ribshackred

I’m not a Webber master, because I’m too curious and doubtful and always want to have a peak at the meat. I sometimes don’t believe that the fridge light goes off when I close the door… joke.

There is some great Webber braaiers out there and this beer can chicken recipe is so easy and it is really great.

This Webber chicken recipe not only helps to keep the meat nice and moist when cooking it on the braai, but the beer (or juice), herbs as well as the smoky flavour that you only get from a “weber roast” make for a unique and very tasty roast chicken.

BBQ Beer Can Recipe

Ingredients

2 kg / 4-5 lb whole chicken
2 tsp vegetable oil
1 can of beer (can also use juice in tin can)

For The Rub
1 tsp mustard powder
1 tsp paprika
1 tsp salt
1/2 tsp dried garlic, you can use crushed garlic
1 tsp granulated onion
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper

Indirect Cooking Method

To cook this beer chicken recipe or most roasts in a kettle barbecue, you will use the “indirect cooking method” and to do this you pace two heaps of charcoal on opposite sides of the bottom grill, with a gap in-between.

Prepare The Chicken

  1. Combine the rub ingredients in a bowl
  2. Rinse the chicken inside and out under water and remove and discard the neck, giblets, and any excess fat. Pat dry the chicken with a paper towel.
  3. Lightly brush or spray all over with the vegetable oil and season, inside and out, with the rub.
  4. Open the beer can and drink half of the beer then place the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity.

Cooking the Chicken

Keeping the can upright, balance the chicken on its two legs on the grill of your barbecue.

There are some accessories which are especially designed for canned Webber chicken.

For more info on this topic visit: chirundu.com

Sports laugh of the day

Posted in Men, Sport, Useless info on December 8, 2011 by ribshackred

Lee Trevino….True story as told by him.
One day, shortly after joining the PGA tour in 1965, Lee Trevino, a professional golfer and married man, was at his home in Dallas , Texas mowing his front lawn, as he always did. A lady driving by in a big, shiny Cadillac stopped in front of his house, lowered the window and asked, “Excuse me, do you speak English ?” Lee responded, “Yes M’aam, I do” The lady then asked, “What do you charge to do yard work ?” Lee said, “Wellthe lady in this house lets me sleep with her“. The lady hurriedly put the car into gear and sped off.

Check your Christmas messages

Posted in Useless info on December 6, 2011 by ribshackred

Sure, it’s important to get your message out to everyone, but make sure you do a sense check before sending; otherwise you can be spreading some Christmas cheer for the wrong reasons.

Here is an example of a wrong Christmas message

Braai recipe – Sweet Chilli Lamp Chop

Posted in Braai Recipes, Food on December 1, 2011 by ribshackred

Here is a great lamb chop braai recipe, ideal for a lekker summer braai.

Ingredients

  • Any cut Lamb chops (4)
  • 3 green chillis
  • 1 clove garlic
  • fresh ginger
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp brown sugar
  • 1 tsp turmeric powder
  • 1tsp lemon juice
  • 1tsp Worcester Sauce
  • 2 tbsp olive oil
  • 2 tbsp bbq sauce (any variety)

Method

  1. Mince the chilli’s, garlic & ginger then mix together in a big mixing bowl.
  2. Add the salt, turmeric powder, brown sugar & black pepper.
  3. Mix well and add the oil to form a paste.
  4. Add the bbq sauce, lemon juice & Worcester Sauce.
  5. When you have your marinade, rub it onto each chop making sure you coat them well. Allow to marinate in the fridge for an hour after which its ready to go on the hot braai.

Source: braai.com